Method:
1 Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
2 Pound the cumin seeds and salt in a mortar and pestle until finely ground. Place pastry on the baking tray. Sprinkle over the salt mixture. Cut lengthways into strips, cover with another sheet of baking paper. Place a second baking tray on-top (this helps to compress the pastry while baking).  Bake for 10-12 minutes or until pastry is golden and cooked through.
3 Whisk the lemon juice, olive oil and salt and pepper in a bowl until well combined. Add the fennel and toss to coat. Place on serving plate. Crumble over the goats cheese. Serve with cumin biscuits.